Spanish Chickpeas With Kale

• 2 tablespoons olive oil
• 1 large shallot, chopped
• 1 to 2 cloves of garlic, minced
• 1/2 teaspoon smoked paprika
• 1 teaspoon saffron
• 1 1/2 cups chickpeas, cooked, rinsed and drained
• 1 tablespoon tomato paste
• 2 teaspoons to 3 sherry vinegar
• 1/2 bunch kale, chopped
• 1 pinch salt and pepper, to taste
• 1 splash lemon juice (optional)
• 1/4 cup toasted pine nuts (optional)

1. Heat the olive oil in a large skillet over medium-low heat. Add the shallot, a pinch of salt, and cook until transluscent, about 2 minutes.
2. Add the garlic, paprika, and saffron. Stir, and cook until just aromatic, about 30 seconds, being careful not to let it burn.
3. Add the chickpeas and a bit more salt. Stir to incorporate. Turn the heat of the burner up a bit, and let the chickpeas cook until they begin to turn golden brown, stirring occasionally.
4. Add the sherry vinegar and tomato paste, then the kale. Continue to cook for a few minutes until the kale is just wilted. Remove from the heat. Taste and adjust the seasonings, adding a little lemon juice if necessary.

olive oil, shallot, garlic, paprika, saffron, chickpeas, tomato paste, sherry vinegar, kale, salt, lemon juice, nuts

Taken from food52.com/recipes/22150-spanish-chickpeas-with-kale (may not work)